This recipe is modified from my New England Clam Chowder

• 4 or 5 strips of bacon, fried until crispy and then crumbled
• 1 or 2 dried chorizo sausages, sliced lengthwise in half, and then into 1/4 inch slices
• 1 large onion diced
• 4 medium potatoes, peeled and diced
• left-over uncooked beans, cut into one and a half inch lengths
  

  cut-up beans & potatoes

• 3 cups of water
• 1 tbsp Chicken-in-a-Mug
• 1 or 2 tbsp(s) each of half & half (or cream) and brandy
• 3 tbsp or so of flour
• ~ 1/2 cup milk
• cut-up left-over turkey, in this case brown meat. I think the amount was about three cups or so; basically whatever you have left over.
  *Advice from Al: cut it up really carefully; the brown meat has all sorts of tendons, cartilage and gristle.
  

  when cutting up brown meat turn it over to the ‘messy’ side so that all the tendons, cartilage and gristle are visible. The piece in front shows the ‘smooth’ side, and if you cut from this side you will miss a lot of the unpleasant bits.

  

  the cut-up turkey showing the waste on the left

• Salt and pepper
• Parsley, minced
• Paprika or Cayenne

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1. Fry the bacon and chorizo. Once the bacon is crisp, set both aside on a piece of paper towel.
2. Add the diced onion to the bacon/chorizo fat.
   

   fry diced onion fried in the fat until transparent

   Once the onion is transparent transfer it to a big pot. Set the fry pan (with all that oniony bacon/chorizo fat) aside.

3. Add the potatoes, beans, Chicken-in-a-Mug and water to the big pot. Bring to a boil, turn down to a simmer and cover.
4. Meanwhile, add the half & half and brandy to the fry pan containing the bacon/chorizo fat and bring to a boil.
   

   half & half and brandy is added to the fat

5. Add the flour to this mix and stir constantly for a couple of minutes.
   

   Add flour to the brandy, cream and fat

6. Add the milk a little bit at a time, and keep adding until it has thickened into a light runny cream sauce. At this point you can add any left-over gravy.
   

   now add milk slowly, stirring constantly until the thickness is lightly runny

7. Pour the cream sauce into the big pot, stir. Add salt and pepper to taste.
8. Once the potatoes are cooked (about 10-15 minutes), add the turkey, any other left-over cooked vegetables, corn niblets (if you have them), chorizo and crumbled bacon. *Advice from Sue: “put the turkey meat in the pot near the end and just heat it slightly. If you cook the brown meat for a long time it has a tendency to get stringy.”
   

   add the turkey, any leftover vegetables, corn niblets and crumbled bacon

9. Top with minced parsley and paprika (or cayenne) as a garnish. Serve.
   

   Left-over Turkey Chowder